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Barbecue Flying Saucers with Vegetable Martians


Barbecue Flying Saucer with Vegetable Martian

Barbecue Flying Saucer with Vegetable Martian

Yield

Makes 5 servings

Ingredients

1/2 teaspoon black pepper*
1 (10-ounce) pork tenderloin*
1/4 cup barbecue sauce
1/2 teaspoon prepared mustard
1 (7-1/2-ounce) package (10) refrigerated buttermilk biscuits
1 egg yolk (optional)
1 teaspoon water (optional)
3 to 4 drops food coloring (optional)
Vegetable Martians

*Substitute 10 ounces lean deli roasted pork for pork tenderloin and pepper, if desired.

Preparation

  1. Preheat oven to 425°F. Rub pepper on outside of pork tenderloin. Place pork in shallow roasting pan. Roast 15 to 25 minutes or until meat thermometer inserted into thickest part of meat registers 160°F. Remove from oven; let stand 5 minutes. Shred pork.
  2. Reduce oven temperature to 400°F. Stir together barbecue sauce and mustard. Toss with shredded pork.
  3. Roll each biscuit on lightly floured surface into 4-inch circle. Place one fifth of pork mixture on each of five circles. Moisten edges. Top with remaining biscuit circles. Crimp edges to seal.
  4. Stir together egg yolk, water and food coloring to make egg-wash paint, if desired. Using clean paintbrush, paint desired designs on biscuit "flying saucers." Place on baking sheet. Bake 11 to 13 minutes or until golden.

Nutritional Information

Serving Size: 1 flying saucer with 1 vegetable martian
Fiber 1 g
Carbohydrate 26 g
Cholesterol 36 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 22 %
Calories 208
Protein 15 g
Sodium 510 mg

Dietary Exchange

Fat 1/2
Meat 1
Starch 2

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